Creamy Instant Pot Macaroni and Cheese Recipe, Ready Fast

Macaroni and cheese is classic comfort food. This easy Instant Pot Mac and Cheese comes together in about 30 minutes and delivers a rich, creamy cheese sauce that beats boxed versions every time.

If you’ve been hesitant to make mac and cheese in your Instant Pot, give this recipe a try. The pressure-cooked pasta and melted shredded cheese create a super creamy sauce that’s far superior to the powdered kind. It’s simple enough for weeknights and familiar enough that picky eaters usually ask for seconds.

The Instant Pot is one of my go-to appliances these days, and this mac and cheese is a great recipe for building confidence with it. It’s fast, forgiving, and produces reliably creamy results.

This recipe is straightforward and a good introduction to pressure-cooker pasta. Follow the steps below for a creamy, cheesy meal your family will enjoy.

Instant Pot Mac n Cheese Ingredients

• 4 cups water
• 1 pound elbow macaroni
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (or to taste)
• 4 tablespoons unsalted butter, divided
• 1/2 cup sour cream
• 3/4–1 cup whole milk (2% or evaporated milk can be substituted)
• 2 cups Monterrey Jack, shredded
• 3 cups sharp cheddar, shredded
• Salt & pepper to taste

Cheese options: Use any combination of freshly shredded cheeses you like. Pepper jack, gouda, Havarti, asiago, or parmesan are all good choices. Freshly shredding block cheese yields a smoother sauce than pre-shredded blends.

How to Make Instant Pot Mac and Cheese

1. Pour the 4 cups of water into the Instant Pot. Add the macaroni, onion powder, garlic powder, salt, and 2 tablespoons of the butter. Stir to combine.
2. Secure the lid and set the valve to sealing. Cook on high pressure/manual for 4 minutes.
3. When the cook time ends, carefully quick-release the pressure. After the pin drops, remove the lid and stir the pasta to separate it.
4. Add the remaining 2 tablespoons of butter, the sour cream, and 3/4 cup milk. Stir until the butter melts and the pasta is evenly coated.
5. Add the shredded cheese in thirds, stirring after each addition until fully melted. Adding cheese in batches gives a creamier sauce than dumping it all in at once.
6. If the sauce is too thick, stir in the remaining milk a tablespoon at a time until you reach the desired consistency. Taste and adjust salt and pepper as needed.
7. Scoop into bowls and garnish with chopped bacon, toasted breadcrumbs, or chopped parsley if desired. Serve warm.

I like a sprinkle of crisp bacon on top, but toasted breadcrumbs or fresh parsley are delicious too.

Make-Ahead and Storage

This mac and cheese is best when served immediately, but you can keep it warm on the Instant Pot’s Keep Warm setting for a short time. If the sauce firms up, stir in a little additional milk or sour cream before serving to restore creaminess.

Leftovers store well in an airtight container in the refrigerator (or freezer for longer storage). Reheat in the microwave or on the stovetop, adding a splash of milk, half-and-half, or sour cream to loosen the sauce as it reheats.

Stovetop Variation

To make this on the stovetop, cook the pasta according to package directions and drain. Return to the pot over low heat, add the butter, sour cream, milk, and seasonings, then stir in the cheese until melted. Adjust seasoning and consistency as needed.

Recipe Card

Notes

For the creamiest sauce, shred cheese from blocks rather than using pre-shredded blends. Pre-shredded cheeses often contain anti-caking agents that affect melt and texture. An 8-ounce block typically yields about 2 cups shredded.